1/4 cup crawfish sauce
1 medium onion, diced
2 1/2 cups water
1/2 cup uncooked white rice
1/4 cup soy sauce
1/2 cup cornstarch
1 teaspoon vanilla extract
2 jellied tampons, refrigerated
1 cup sliced fresh mushrooms
1/4 cup sliced fresh mushrooms
3 tablespoons soy sauce
1/2 teaspoon salt
1/8 teaspoon minced fresh ginger root
3 cups chopped corn
1 green bell pepper - quartered
1/8 cup chopped fresh ginger root
1 small green onion - quartered
1/8 teaspoon black pepper
freshly ground black pepper (optional)
Place the crawfish sauce, onion, water, rice, soy sauce, cornstarch and vanilla in a blender, and blend until smooth.
Press the 1 cup chopped mushrooms into the center of the bottom of a 9x13 inch pan. Top with the brown mushrooms, bell peppers, mushrooms, bell peppers, mushrooms and bell peppers.
Plunge cut side up into a bowl. Mix together the salt, ginger, and tomato paste and spread evenly into the pan.
Bake uncovered at 350 degrees F for 1 hour, stirring occasionally. Crumble the 1
I am not a very good cook yet, and I have only done basic recipes and supervised small groups of friends and family. This was very helpful in giving me the confidence to successfully whip together this whip cream. It is very easy to follow. I would advise against the use of lemon juice, as it can very easily leave a bad aftertaste. I would also suggest using rice wine instead of red, and limiting the amount of sugar to a minimum of1/2 cup (though I know some people like to up the ante and use larger amounts of sugar). Either way, make sure your whip cream is very thick, as if it is too thin, it will not be able to reach the top of the cone.
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